Saturday, June 30, 2012

Honey Chipotle Chicken


Love on a plate, my friends. I have to say that I tagged this post as being part of the "Understanding Spices Series" because I consider chipotle peppers a spice. This recipe is a modification of Rachael Ray's Chipotle Cashew Chicken, and it is FANTASTIC. Here is my recipe card...that I do not exactly follow. If you want to see the recipe I follow, scroll down to the bottom!



These are boneless, skinless chicken thighs. Buy these - not because I am a low fat enthusiast, but because they are easier to cook...and faster :).




Step One: Sprinkle on paprika, salt, and pepper. The paprika will give it a pretty color and a depth of flavor.

I can find these at my grocery store, and they are cheaper than the colored bell peppers. They taste almost the same, though, and they are so much cuter!




Step Two: Chop up an onion, two or three cloves of garlic, and two or three little sweet peppers (or one small bell pepper, any color).




This is what the can of chipotle peppers looks like. You can find these on the ethnic food aisle of the grocery store.





Step Three: Take out two of the peppers, slit them open,...

...and scrape out the ribs and seeds.





Step Four: Chop up the peppers.

Spiciness Factor: The heat lives in the ribs and seeds. I throw the ribs out because they are so stinkin' spicy! I do throw in a little bit of the seeds, but not much. I do not like things too terribly spicy. Even if you leave out the seeds and ribs altogether, you will still get a good bit of heat.

Step Five: Heat oil in a pan over medium-high heat, and then cook the chicken thighs on both sides until nice and brown (about 2-3 minutes per side).




They won't be cooked through all the way, and that is ok.






Step Six: Move all of the chicken thighs to the side of the pan.





Step Seven: Pour in soy sauce. Enjoy the smell :).





Step Eight: Turn the heat back to medium, and then add in the onions, peppers, and garlic. Cook until the veggies are soft.





Step Nine: Cover the mixture, and cook until the chicken is cooked through, about 5 minutes.




Step Ten: Stir in water chestnuts. They are wonderfully crunchy and fantastic. You can find those on the ethnic food aisle, too.

Step Eleven: Add in the chipotle peppers and a spoonful of the sauce from the can of chipotle peppers. Save the rest of the peppers and sauce in the can for another day.




Step Twelve: Spray your measuring cup with canola oil before putting honey in it so that the honey will all slide right out.
Step Thirteen: Turn off the heat, and then stir in honey.




Pretty, pretty, pretty, and good, good, good!





Step Fourteen: Top with a little parsley for color. (Can you tell I was almost out of parsley?)


I feel that I need to take a moment to let you know how much I love this rice. This is toasted almond rice, and the almonds in it give the rice have an amazing, nutty flavor. I like to serve the honey chipotle chicken over this kind of rice because the almonds give an added crunch.

The original recipe by Rachael Ray called for cashews, but I could not taste the cashews when I added them in. I hate to ruin a good cashew, so this kind of rice was a great trade-off. 

Even if you do not serve honey chipotle chicken with anything, it is soooo goood.  

Beautiful!













Honey Chipotle Chicken
Click here for printable version
3 T. canola oil
½ t. paprika
½ t. salt
½ t. pepper
1 ½ - 2lb boneless
, skinless chicken thighs
1 8oz can sliced water chestnuts, drained
3 T. soy sauce
2 t. garlic
1 red bell pepper
, chopped
2 chipotle peppers in adobo, seeded and chopped
1/3 c. honey
2-3T parsley
, chopped
1 box almond rice, prepared according to package directions 

Season chicken thighs with salt, pepper, and paprika. Heat oil in a large skillet over medium-high heat. Brown the chicken thighs on both sides, about 2-3 minutes per side. Move the chicken thighs to one side of the pan. Add soy sauce, bell pepper, onion, and garlic. Reduce heat to medium, and continue cooking until the veggies are soft. Cover, and continue to cook until the chicken is cooked through. Stir in water chestnuts, chipotle peppers, and a spoonful of adobo sauce from the chipotle peppers. Stir well, and cook together another minute. Turn off the heat, and stir in honey. Garnish with parsley, and serve over almond rice.
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4 comments:

  1. this looks amazing! My stomach is growling just looking at it!
    www.battlingthehomefront.com

    ReplyDelete
  2. Amber,
    This looks so delicious! I can't wait to try this recipe. Thanks so much for linking up to Creative Thursday this week, I can't wait to see what you link up next week. Have a wonderful weekend.
    Michelle

    ReplyDelete
  3. Amber,

    You’re being featured this week on Creative Thursday. Stop by and check it out.

    Michelle

    www.michellestastycreations.blogspot.com

    ReplyDelete
  4. Mmm! I made this the day before yesterday and had leftovers today and it was SO good. It is going to be a new staple in this house. Yum!

    ReplyDelete

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